With just a handful of ingredients and a short amount of time, you can have fresh Homemade Sausage Rolls on the table. With their flavourful filling and flaky, buttery case sausage rolls make the perfect appetiser or party food.

Freshly baked homemade sausage rolls on a baking tray

This is a recipe that’s close to my heart because I grew up with these. These Homemade Sausage Rolls are my mums recipe and a tradition in our family. I’m so excited to share the recipe with the world.

These puffy, golden goodies are perfect for any occasion, make brilliant party food or game day food or just when you feel like a treat.

When I was growing up, these easy homemade sausage rolls were mostly reserved for Christmas. I remember being a kid and getting excited when I’d see the ingredients in the fridge because then I knew it was nearly time.

From there, I would bug mum about when she was going to make them. Making sausage rolls became a tradition, me and mum in the kitchen, with DJ Dads Boney M Christmas album on in the background and it’s one of my most cherished Christmas memories. So much so that hubby and I do it now 🙂

Freshly baked sausage rolls on a baking tray

Ingredients for sausage rolls

Stuffed Turkey Sausage Rolls are like Christmas dinner in a sausage roll (including the turkey), Give this easy recipe for making sausage rolls a try

This recipe has just 5 ingredients;

  • Good beef sausages –  (use the ones you like most and preferably not pre-packed sausage meat)
  • Onion
  • A touch of thyme
  • Salt
  • Buttery puff pastry

If you include the flour for dredging and the egg wash, it’s technically 7 ingredients.

These easy sausage rolls are simplicity at it’s very finest. They always get loads of compliments and there is one excellent reason for this – they are filled predominantly with sausage meat. To me, if I’m going to eat a sausage roll, I expect it to taste of meat, not carrots. 

I have a bone to pick here because there are literally a bazillion recipes out there for sausage rolls and so many of them include a number of vegetables and a mountain of bread crumbs and all those ingredients do is hide the sausage flavour (and maybe make them go further but we aren’t talking expensive ingredients here).

It also ends up being a filling with kind of a mushy texture and that’s just weird.

Do yourself a favour and try this really easy sausage roll recipe and you’ll see how good they can be.

Freshly baked sausage rolls on a baking tray

The one and only change I make to mums recipe is adding a touch of fresh thyme and that’s because I just love the aroma of thyme, the lift it gives the meat and may have a slight addiction. It’s definitely not a requirement for the best, most gloriously tasty, crispy, golden, buttery sausage rolls. 

How to make sausage rolls

Mixing sausage meat, thyme, salt and onion in a bowl for sausage rolls

  1. Start by removing the sausage meat from the sausage casings. Just use a sharp knife to cut a line along the sausage and peel the casing off.
  2. Mix together the sausage meat, onion, salt and thyme.

Coating balls of sausage meat in flour

  1. I like to use an ice cream scoop to get the exact same amount of mixture for each sausage roll (I weighed it and it is approximately 75g of mixture per log)
  2. Toss the ball of sausage meat in flour (using two forks keeps your hands clean)

Rolling sausage meat in puff pastry to form a log shape

  1. Lay out a sheet of puff pastry and then, use clean, dry hands to roll the meat into a long log about 1cm short of each side of the pastry.
  2. Use your finger to run a line of water around the 1cm overhang edges on each side and the edge closest to you. Now roll that front edge of pastry, over the top of the log, then press it down on the other side making sure it’s tight up against the sausage meat.

Placing unbaked sausage rolls on a baking tray and brushing with egg ready for baking

  1. Cut the extra pastry away, then use a fork to seal the joined edges. Trim them with a knife so they’re neat, then cut the log into 5 pieces and poke two holes in the top of each one with your knife (this will allow steam to escape.
  2. Place the uncooked sausage rolls on a lined baking tray about 1 inch apart and brush them with a beaten egg. 

Then you bake them until they are just golden and then shamelessly devour them.

Tips and tricks for making the best sausage rolls

  • Leave the veggies out. Covered in puff pastry, sausage rolls were never meant to be health food, so make them as a treat and enjoy them 🙂
  • You can use pre-packaged sausage meat if you like but I like to use individual sausages of a brand I know I like to eat normally.
  • The puff pastry – I like to use Borgs puff pastry as it seems to have the best flavour and is still crispy the next day. Use whichever puff pastry you prefer.
  • Using two forks to turn the meat over in the flour keeps your hands clean.
  • Make sure when folding the pastry over the sausage meat, to keep it tight and close. The meat will shrink as it cooks and if the pastry isn’t tight around it, the sausage meat will fall out of the pastry when you serve them.
  • Make sure the knife you use to cut the log into 5 pieces is very sharp to make a nice clean cut.
  • Keep the pastry in the fridge, covered, while you’re not using it so that it doesn’t soften too much or dry out. If it softens too much it won’t puff up as well in the oven.

Can you freeze sausage rolls?

Yes, unbaked, the sausage rolls can be frozen on the baking sheet until firm, then place them back in the freezer in an airtight container for up to 3 months.

Store baked sausage rolls in the fridge in an airtight container. They can be reheated in the oven, from cold, for 10-15 minutes at 180C / 350F / 160C fan forced.

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Mini homemade sausage rolls tumbling out of a browne paper bag

Homemade Sausage Rolls are great hot or cold, although hot is best in my opinion. With a good quality puff pastry, they stay crispy the next day too, even out of the fridge. And they are such a great option if you are taking a plate of goodies when visiting friends or family. 

Other recipes you might like

Mini Chicken Pot Pies
Stuffed Turkey Sausage Rolls
Mini Lasagna Cupcakes
Salt and Pepper Chicken Wings

The Best Homemade Sausage Rolls By Sugar Salt Magic

The Best Homemade Sausage Rolls (only 5 ingredients)

4.5 from 4 votes
With just a handful of ingredients and a short amount of time, you can have fresh Homemade Sausage Rolls on the table. With their flavourful filling and crispy, buttery case sausage rolls make the perfect appetiser or party food.

Ingredients

  • 600 g standard beef sausages
  • ½ red onion, diced very finely
  • 2 teaspoons chopped fresh thyme, optional
  • ½ teaspoon salt
  • 5 sheets ready rolled puff pastry
  • 1 egg, beaten with a dash of water
  • ¼ cup plain (all-purp) flour

Instructions
 

  • Preheat oven to 395F / 200C / 180C fan. Line a cookie tray with baking paper.
  • Use a sharp knife to split the skins of the sausages and then just peel the skins away and discard. Mix the sausage meat, onion (must be chopped very fine), thyme and salt in a bowl.
  • Now set up your space. Have a large chopping board, a fork, a sharp knife, a small bowl of water and your flour close by. Lay one sheet of puff pastry onto your chopping board.
  • Use a large ice cream scoop (approx. 75g) of the mixture, use two forks to roll it lightly in the flour so that your hands don’t get sticky, then roll it out into an even log on top of the puff pastry. Lay it 1cm from the side and front edge (closest to you) of the pastry, then use your finger to run some water around the edge of pastry closest to you and along the sides.
  • Fold the pastry away from you, over the top of the meat, keeping it tight, and press the join down firmly on the other side of the sausage meat. Use the knife to cut away the other half of the sheet, then press down all along the joins with the fork. Trim away a little of the joined edges to neaten them.
  • Cut each log into 5 pieces, then jab with the knife 2 little air holes in the top of each one to allow steam to escape. Sit them onto the baking tray then repeat with the rest of the pastry and meat mix.
  • You can freeze half at this point by laying them on a baking tray in the freezer, then once frozen, transfer them all to a plastic bag or container. Or you can bake them all.
  • Once all the sausage rolls are sitting on the baking trays, lightly brush them with the egg wash, then bake for around 20 minutes until light golden and crispy. Give them a couple of minutes to cool down before taking a bite.

Notes

  • Using two forks to turn the meat over in the flour keeps your hands clean.
  • Make sure when folding the pastry over the sausage meat, to keep it tight and close. The meat will shrink as it cooks and if the pastry isn’t tight around it, the sausage meat will fall out of the pastry when you serve them.
  • Make sure the knife you use to cut the log into 5 pieces is very sharp to make a nice clean cut.
  • Keep the pastry in the fridge, covered, while you’re not using it so that it doesn’t soften too much or dry out. If it softens too much it won’t puff up as well in the oven.

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Freshly baked sausage rolls on a baking tray

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